Baked Potato Soup Using Hash Browns: Easy & Amazing

This baked potato soup using hash browns gives you all the cozy, loaded-baked-potato vibes—creamy spoonfuls, melty cheese, and tender bites of potato—without peeling a single spud. Frozen hash browns go straight into the pot, so dinner is simmering in minutes. The base is silky, the seasoning is comforting, and the toppings are fun and flexible. In this complete guide, you’ll learn the core recipe, the “why” behind each step, smart swaps, step-by-step instructions, pro tips, flavor variations, serving ideas, storage and freezing advice, nutrition notes, and a detailed FAQ so your soup turns out perfect every time.

Why You’ll Love This Baked Potato Soup Using Hash Browns

• Zero peeling, zero dicing. Frozen hash brown cubes (or shredded) are the ultimate shortcut.
• 30-minute comfort. Quick simmer + stir-in finish = weeknight win.
• Ultra-creamy texture. A touch of condensed soup plus dairy added off heat makes a smooth, cozy base without fussy roux.
• Custom-friendly. Dial the thickness, mix in veggies, or swap cheeses—this recipe is forgiving and dependable.
• Great for feeding a crowd. One pot serves a family generously with leftovers for lunch.
• Kid-approved flavors. Familiar, mild, and delicious with simple toppings.

Ingredients for Baked Potato Soup Using Hash Browns

Core Ingredients

• 1 bag (32 oz / 907 g) frozen hash brown potato cubes (diced style; shredded also works, see notes)
• 2 cans (14.5 oz / 410 ml each) low-sodium chicken broth (about 7 cups total)
• 1 can (10.5 oz / 298 g) condensed cream of chicken soup
• 1 small yellow onion, finely diced (about 1 cup)
• 6 tablespoons salted butter (or unsalted + a pinch of salt)
• 1½ cups freshly shredded cheddar (about 6 oz / 170 g)
• 1 cup sour cream (240 g)

Seasoning

• ½ teaspoon kosher salt (plus more to taste)
• ¼ teaspoon black pepper
• Optional: ¼ teaspoon garlic powder, ¼ teaspoon onion powder, pinch of paprika for color

Toppings (Pick Your Favorites)

• More shredded cheddar
• Sliced green onions or chives
• A dollop of sour cream or plain Greek yogurt
• Cracked black pepper
• Toasted croutons for crunch

Yield: About 8 servings (hearty bowls).
Time: 5 minutes prep, ~25 minutes simmer = ~30 minutes total.

Ingredient Notes & Smart Substitutions

• Hash Browns:
  • Cubed (diced) hash browns create classic “potato chunks” in every spoonful.
  • Shredded hash browns make a slightly thicker, more chowder-like soup because fine strands break down and release starch.
  • Use plain not seasoned, unless you’ll adjust salt accordingly.
  • You don’t need to thaw them—add straight from the freezer.
• Broth Options:
  • Low-sodium chicken broth keeps seasoning balanced. Vegetable broth works great if preferred.
  • If using regular-sodium broth, reduce added salt and taste before finishing.
• Condensed Soup:
  • Cream of chicken yields body and savory depth. Cream of mushroom or cream of celery are fine swaps if that’s what you have.
  • For a “from-scratch” vibe, you can skip condensed soup and build a quick roux (see Pro Tip section); both versions are delicious.
• Cheese:
  • Freshly shredded cheddar melts smoother than pre-shredded (anti-caking agents can make soup grainy).
  • Try Monterey Jack, white cheddar, or a mild blend if you want a mellower profile.
• Dairy Choices:
  • Sour cream gives tang and body. You can sub part or all with plain Greek yogurt for extra protein and a slightly lighter finish.
  • To thin a too-thick soup, stir in milk (any kind) or a splash more broth at the end.
• Onion:
  • Finely diced onion brings sweet aromatics. If you want gentler onion flavor, sauté it in a little butter first until translucent and soft before adding the liquids.
  • Short on time? Use frozen chopped onions to match the convenience of frozen potatoes.

Step-by-Step Instructions

Step 1 – Load the Pot (No Thawing!)

Add to a large heavy pot or Dutch oven:

• Frozen hash brown cubes
• Chicken (or vegetable) broth
• Condensed cream soup
• Diced onion
• Butter
• Seasonings (salt, pepper, and optional garlic/onion powder, paprika)

Give everything a good stir. Set the pot over medium heat.

Why it works: Starting from cold lets the hash browns release starch gradually as the pot warms, which helps thicken the soup naturally while the butter melts in and the condensed soup dissolves.

Step 2 – Simmer to Tender

Bring the mixture to a gentle simmer (not a rolling boil), then cook 15–20 minutes, stirring every 2–3 minutes. Partially cover the pot to speed things along, but lift the lid to stir so the bottom doesn’t catch.

Doneness cue: A fork should slide easily into a potato cube, but the pieces should still hold shape. Shredded hash browns will soften faster.

Step 3 – Make It Creamy (Off Heat)

Turn the heat to low. Stir in:

• Shredded cheddar (handful at a time until melted)
• Sour cream

Taste and adjust salt & pepper. If the soup is thicker than you like, add milk or broth a splash at a time. If it’s thinner than you like, let it sit over very low heat for a few minutes; it thickens as the potatoes relax and the cheese sets into the broth.

Key tip: Adding cheese and sour cream off heat helps prevent curdling or graininess and keeps the soup silky.

Step 4 – Ladle & Top

Spoon into warm bowls and finish with your favorite toppings: extra cheddar, green onions, a dollop of sour cream or Greek yogurt, and cracked black pepper.

Pro Tips for Success

1. Stir often. Starch-heavy soups can stick. Gentle, frequent stirring keeps the bottom safe and the texture smooth.
2. Low and slow for dairy. Always add cheese and sour cream on low heat to avoid breaking or grainy texture.
3. Adjust thickness at the end. Potatoes vary. Thin with milk/broth or thicken by letting the soup rest a few minutes before serving.
4. Freshly shredded cheese = smoother melt. It really does make a difference.
5. Taste last, season last. Salt levels vary across broths, cheeses, and condensed soups. Season at the end for perfect balance.
6. Shredded vs. cubed hash browns. Shredded will naturally thicken more; cubed give classic, chunkier texture.
7. Make it from scratch (optional). Prefer no condensed soup? Make a quick roux: melt 4 Tbsp butter, whisk in 4 Tbsp flour for 1–2 minutes, then whisk in 4 cups broth and simmer to thicken; add hash browns, simmer until tender, then stir in cheese and sour cream off heat.

Flavor Variations

• Loaded “Baked Potato” Style
  Stir in ½ teaspoon smoked paprika and ½ teaspoon dried chives during the simmer. Top with extra cheddar, a dollop of sour cream or Greek yogurt, sliced green onions, and plenty of black pepper.
• Roasted Garlic & Herb
  Mash 2–3 cloves roasted garlic and whisk into the pot when you add dairy. Add ½ teaspoon dried thyme or Italian herb blend with the broth for an aromatic finish.
• Sweet Corn & Scallion
  Add 1 cup corn kernels (frozen is fine) during the last 5 minutes of simmering. Finish with lots of scallions for savory-sweet contrast.
• Broccoli Cheddar Twist
  Stir in 2 cups very small broccoli florets for the final 5–7 minutes of simmering so they stay tender-crisp. Cheddar + broccoli = classic comfort.
• Mushroom & Onion
  Sauté 8 oz sliced mushrooms and an extra ½ cup diced onion in a little butter until browned; tip into the pot before simmering for deep, savory notes.
• Lightened-Up Creaminess
  Swap half the sour cream for plain Greek yogurt; thin with 2% milk as needed. The soup stays creamy with a tiny tang.

Serving Suggestions

• Bread on the side: Crusty baguette, warm dinner rolls, or garlic bread for dunking.
• Salad for freshness: A crisp salad with romaine, cucumbers, and a lemony vinaigrette balances the richness.
• Soup & sandwich combo: Pair with a simple grilled cheese (or a tomato-avocado sandwich) for a diner-style meal.
• Topping bar: Set out bowls of cheddar, green onions, Greek yogurt, croutons, and black pepper so everyone can build their own “loaded” bowl.

Storage, Reheating & Freezing

Refrigerate

• Cool completely, then store in airtight containers for up to 4 days.
• Reheat gently over low heat on the stovetop, adding milk or broth to loosen as needed. Avoid boiling once dairy is in the pot.

Freeze

• Potato soups with dairy can separate when frozen; it’s still doable with care. For best results:
  • Option A (Best Texture): Freeze before adding cheese and sour cream. Cool the potato-broth base, freeze up to 2 months, thaw overnight, reheat gently, then stir in cheese and sour cream before serving.
  • Option B: Freeze the finished soup in portions up to 2 months; thaw in the fridge and reheat slowly, whisking in a splash of milk to bring it back together if needed.

Make-Ahead

• Cook fully, cool, and refrigerate. Reheat on low and thin as needed.
• If hosting, keep the soup warm on low in a slow cooker; stir occasionally so it stays silky.

Nutrition Facts (Per Serving)

Approximate values for 1 of 8 servings using cubed hash browns, low-sodium broth, cheddar, and sour cream. Numbers vary by brand and toppings.

Notes: Swapping part of the sour cream for plain Greek yogurt slightly reduces fat and raises protein. Using reduced-fat cheddar also lowers fat a bit; adjust salt thoughtfully as lower-fat cheeses can taste less salty.

FAQ About Baked Potato Soup Using Hash Browns

Final Thoughts

This baked potato soup using hash browns is proof that comfort food can be easy, dependable, and weeknight-fast. Frozen potatoes eliminate prep, the simmer is hands-off, and the finish is as luxurious as any restaurant bowl. Keep the heat gentle when the dairy goes in, stir often, and let your toppings add personality. Whether you lean classic with cheddar and green onions or build a veggie-forward bowl with corn and broccoli, this soup is pure cozy—no peeling required.

Baked Potato Soup Using Hash Browns: Easy & Amazing

This baked potato soup using hash browns gives you all the cozy, loaded‑baked‑potato vibes—creamy spoonfuls, melty cheese, and tender bites of potato—without peeling a single spud.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner, Soup

Cuisine American

Servings 8 servings

Calories 360 kcal

Ingredients

  

Core Ingredients

• 32 oz frozen hash brown potato cubes diced style; shredded also works
• 2 cans low‑sodium chicken broth 14.5 oz / 410 ml each, about 7 cups total
• 1 can condensed cream of chicken soup 10.5 oz / 298 g
• 1 small yellow onion, finely diced about 1 cup
• 6 tablespoons salted butter or unsalted + a pinch salt
• 1.5 cups freshly shredded cheddar about 6 oz / 170 g
• 1 cup sour cream 240 g

Seasoning

• 0.5 teaspoon kosher salt plus more to taste
• 0.25 teaspoon black pepper
• 0.25 teaspoon garlic powder optional
• 0.25 teaspoon onion powder optional
• paprika pinch for color (optional)

Toppings (choose favorites)

• extra shredded cheddar
• sliced green onions or chives
• dollop of sour cream or plain Greek yogurt
• cracked black pepper
• toasted croutons for crunch

Instructions

 

• Step 1 – Load the Pot (No Thawing!)

  Add to a large heavy pot: frozen hash brown cubes, chicken broth, condensed cream soup, diced onion, butter, salt, pepper and optional seasonings. Stir to combine. Set over medium heat.
• Step 2 – Simmer to Tender

  Bring mixture to a gentle simmer, then cook 15‑20 minutes, stirring every 2‑3 minutes, until potato cubes are just fork‑tender (shredded hash browns soften faster).
• Step 3 – Make It Creamy (Off Heat)

  Turn the heat to low. Stir in shredded cheddar handful by handful until melted. Then stir in sour cream. Taste and adjust salt & pepper. If soup is too thick, add a splash of milk or broth; if too thin, let it sit a minute and stir to thicken.
• Step 4 – Ladle & Top

  Spoon into warm bowls and finish with your favorite toppings: extra cheddar, green onions or chives, dollop of sour cream or yogurt, cracked pepper, toasted croutons.

Notes

Use shredded hash browns for a chowder‑style thickness. Start with low‑sodium broth so you can control salt. Freshly shred cheddar for smoother melt. Make‑ahead friendly and freezer‑compatible — omit toppings, cool fully, freeze up to 2 months; reheat gently and add toppings fresh.

Keyword baked potato soup, cheddar potato soup, easy comfort soup, hash brown potato soup, loaded baked potato bowl